GINGERSNAP-RASPBERRY SANDWICHES RECIPE - (5/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- Heat oven to 375°F with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the flour, baking soda, cinnamon, and ginger. Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended. Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to a wire rack to cool. Form and bake the remaining dough. Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.
RASPBERRY SANDWICH COOKIES
Pretty raspberry jam peeks out from buttery shortbread cookies for a festive treat. Make them throughout the year with different cookie cutter shapes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment-lined baking sheets., Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely., Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam.
Nutrition Facts : Calories 207 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 106mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
GINGERSNAP RASPBERRY SANDWICH COOKIES
Make and share this Gingersnap Raspberry Sandwich Cookies recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 22m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 375*F.
- Line a baking sheet with parchment paper and set aside.
- Cream together butter, shortening and 1 cup sugar on medium speed.
- Sift together flour, soda, cinnamon and ginger.
- Set aside.
- Add maple syrup to butter mixture.
- Beat to combine.
- Beat in egg until well combined.
- Slowly add the flower mixture, a little at a time, until well blended.
- Place remaining cup of sugar in a bowl.
- Measure 2 tsp.
- of dough; roll into a ball.
- Roll dough in sugar and place on cookie sheet.
- Repeat, placing balls 3 inches apart.
- Bake until golden, about 12 minutes.
- Cool on a wire rack.
- Repeat with remaining cookie dough.
- Spread about 2 tsp.
- jam over half of the cookies; place a second cookie on top of jam covered ones, maing sandwiches.
Nutrition Facts : Calories 205.1, Fat 6.3, SaturatedFat 3, Cholesterol 19, Sodium 139.9, Carbohydrate 36.3, Fiber 0.5, Sugar 25.2, Protein 1.4
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